Strawberry cheesecake
Preppy Kitchen · ♥ 4.5K likes · 115.2K views · 15 min video
Read about cream cheese in the BrightCulinary Book
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Ingredients
Method
Techniques
- 270 g gram crackers
- 3 tbsp sugar
Pulse the graham crackers and sugar in a food processor to crumbs.
- 70 g melted unsalted butter
Transfer to a bowl and mix in the melted butter with a spatula to the texture of wet sand, adding one to two tablespoons more butter if it will not hold together when squeezed.
Butter to the wet-sand stage
- cooking spray
Spray a nine inch springform pan lightly, add the crumbs and press hard, taking the crust one inch up the side.
Pressing the crust into the springform
Transfer to a baking sheet and bake at 350 for 10 to 15 minutes, until fragrant.
- 3 blocks cream cheese
- 3 whole eggs
Mix the softened cream cheese on medium low about three minutes until creamy, never on high.
- 250 g granulated sugar
- ¼ tsp salt
Add the granulated sugar and salt, scrape the bowl and mix two minutes, then two minutes more on medium low.
Beating the cream cheese slowly
- 120 g sour cream
- 2 tsp vanilla
- 2 tsp lemon zest
Add the sour cream, vanilla and lemon zest and mix on medium about a minute to soft peaks.
Sour cream, vanilla and lemon zest
Mixing on medium low, add the eggs one at a time, letting each incorporate and scraping the bowl down once.
Adding the eggs one at a time
Bake at 350 for 15 minutes, then reduce to 300 and bake an additional hour.
Turn the oven off and leave the door closed for an hour so the cheesecake finishes and cools slowly.
Cool on the countertop about an hour, cover loosely with a tea towel and refrigerate overnight.
- 900 g fresh strawberries
- 1 whole lemon
Hull and halve the washed strawberries.
- ¾ cup water
- 100 g sugar
- 1 tbsp lemon juice
Put half the strawberries in a medium pot with the water, sugar and optional lemon juice.
- 2 tsp cornstarch
Sprinkle over the cornstarch, stir to combine and bring to a boil over medium heat, stirring frequently.
Continue cooking about 10 minutes until the sauce is nicely thickened.
- 2 tsp vanilla
Off the heat, stir in the remaining pound of raw halved strawberries and the vanilla.
Cool the topping to lukewarm or room temperature in a big bowl, stirring every few minutes if in the fridge.